Roasted Cauliflower and Leek Soup
Description
Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread.
Ingredients
•
1 head cauliflower, broken into florets
•
2 tablespoons vegetable oil
•
2 cloves garlic, minced
•
3 tablespoons butter
•
2 leeks, white part only, chopped
•
1/4 cup all-purpose flour
•
1 quart chicken stock
•
1/3 cup heavy whipping cream
•
1 tablespoon cracked black pepper
•
1 teaspoon dried chervil
•
1 teaspoon kosher salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
3
Bake in the preheated oven until tender and lightly browned, about 30 minutes.
4
Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
5
Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.